Traditionally Eggplant Caponata is made with fried eggplant. My version is just as delicious and is made with roasted eggplant. Did you know that this dish originated in Capon Italy in the area where they do fishing. This dish was originally made with a tuna-like fish. Italians who couldn’t afford fish made this dish with eggplant and that is how caponata came to be. I had 5 smaller eggplants. They cooked down to only about 4 cups. So I an guessing around 1/2 a cup a person so you will get at least eight servings. It is traditional to serve caponata with delicious crusty bread.

Ingredients for around 8 servings

5 eggplants – diced – I used smaller sized eggplants)

1 Tablespoon garlic – ground to paste

1 red onion – diced

2 Tablespoons extra virgin olive oil

1/2 cup golden raisins

1/4 cup capers – drained

3 Tablespoons dark brown sugar

1 cup green olives – chopped

1 cup red wine (preferably a chocolatey cabernet)

14 oz Italian crushed tomatoes

1 teaspoon bomba (I used Coluccio Stuzzichino) or substitute pepper to taste…but it won’t be as delicious.

1 cup toasted pine nuts – to finish

1 cup fresh torn basil leaves – to finish

optional 1 cup pomegranate seeds – to finish

optional around 8- 16 anchovies – to finish (one or two a serving)

Directions

The diced eggplant gets to soak in salt water for one hour. Then you put the eggplant in a colander and squish out all the water that you can.

Preheat oven to 500 degrees F.

The diced eggplant goes on a baking sheet spread out till brown. (timing may differ but mine took 40 minutes)

While the eggplant is in the oven put a sauce pot on medium high heat with the olive oil. When the oil is hot add the onions. Stir occasionally and cook till translucent. Turn down to medium heat and add the wine and let reduce till about half. Turn heat down to simmer. Add garlic, raisins, capers, sugar, olives, crushed tomatoes and bomba (or pepper). Only needs about 5 minutes.

Stir in the eggplant when it is ready.

Now you are ready to plate.

Top your caponata with toasted pine nuts and fresh basil. You might want to add pomegranate seeds and anchovies too! (I made waffle cut potatoes they were oiled and cooked at 400 degrees for 25 minutes then I added salt and pepper)

Enjoy!